Summary

Ingredients

• 500 g meat (pork, beef, mutton, lamb, veal), in the oriinal it is lamb or fat mutton
• 250 g rice
• 500 g carrot (s)
• 2 onions)
• 3 clove (s) garlic
• 1 bay leaf
• 3 teaspoons vegetable stock, (powder)
• salt and pepper
• Fat, for frying
• water

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Instructions

1. Cut the meat into approx. 2-3 cm cubes (as for goulash). Heat the fat in a large saucepan and fry the meat vigorously. Season well with salt and pepper.
2. Cut the onions into strips, dice the garlic and sauté both briefly. Put bay leaves in the pot. Deglaze with a little water.
3. Cut the carrots into coarse sticks (approx. 1x1x4cm). Layer on top of the meat (do not stir). Layer the uncooked rice on top of the carrots (do not stir). Season well with stock powder. Fill up with water so that the rice is covered with water approx. 2.5 cm. Cover up and simmer over low heat for about 30-45 minutes (do not stir in between). If necessary, add a little more water towards the end. (It shouldn`t be a soup, but the liquid is completely absorbed by the rice).
4. Carefully arrange the dish on a large platter with a slotted spoon.
5. A fresh salad made from tomatoes, onions and radish traditionally goes well with this.
6. Tip: My children also like it very much, I always tell them the story of the Russian warriors who used to prepare this dish over an open fire (around 200 years ago). It tastes 3 times as good!